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Thursday, October 13, 2011

Rhubarb Swirl Brunch Cake

From the kitchen of One Perfect Bite...This is a lovely brunch cake for special occasions. While the cake is a bit of work, it is definitely worth the effort. I prefer to make it with fresh rhubarb, which, fortunately, is available here through the end of September. I've included instructions for using frozen rhubarb in the Cook's Notes, found at the very end of the recipe, for those of you who are not as fortunate. This cake takes time to make, so don't attempt it when you are rushed. Other than that, I have no special thoughts to share with you regarding its preparation, save for the optional use of food coloring that you'll find in the ingredient list. I am probably the only serious cook in America who has never made or tasted a red velvet cake. That harkens back to the days when some food colorings were found to be carcinogenic. I drew a line in the sand back then, and while I'm assured the dyes that are commercially available today are perfectly safe, I still won't use them - anywhere. Including here. That's my hang-up and if its one you don't share, feel free to color away. I know you'll like the play of flavors in this recipe. This is a lovely cake and a great way to start the day. Here's the recipe.

I had baked this cake for a bake sale (charity) and it was all gone within few minutes. Even though the recipe is with many steps i enjoyed assembling the parts. And the cake was only subtly sweet with all the flavors balancing very well. I didn't get the mascarpone layer as shown in your picture (just below the rhubarb layer). It kind of sunk to the bottom but nevertheless tasty. i'd like to know how to get that part right. Thanks for sharing such delectable recipes with us, Mary.

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